凍頂茶屬青茶類，是茶葉中兒茶素經氧化20~25%的輕醱酵素，外觀色澤新鮮墨綠，香味清香撲鼻，滋味圓滑醇厚，無窮甘潤的韻味怎麼來的呢?
1.日光萎凋
茶菁入場後應立即攤開散熱，藉太陽光之熱能加速茶菁水分蒸發，減少水分含量，使細胞中各化學成分得以藉酵素及氧化作用引起發酵之進行。
Fresh tea leaves should be spread separately right after entering the tea field. Then the heat of sunshine will accelerate the evaporation of the water within the fresh tea leaves to reduce the water content so that chemicals in the cells can proceed with fermentation by enzymes and oxygenation.2.室內萎凋和浪青
茶菁日光萎凋後移入室內間隔靜置萎凋與攪拌動作，歷經十小時以上，讓茶葉進行發酵作用，自然產生香氣與醇厚滋味。
After drying in the sunshine, the tea leaves are moved indoors to be shrivelled by being placed still and tossed, in turns for at least ten hours. The tea leaves will ferment and emit natural fragrance and flavor during this stage.3.殺青
以約350℃高溫熱炒破壞茶菁內部酵素活性，去除茶葉菁味及水份，使葉質柔軟便於揉捻成形。
Then the leaves are stir-fried with a high temperature of about 350℃ to stop the activity of the enzymes, thus reduce the fresh tea leaves’ smell and their water content.4.揉捻
將炒熟的茶菁，使用揉捻機將茶菁揉捻成條型，破壞茶葉組織，使茶汁黏附於芽葉表面，留住茶之精華。
The stir-fried leaves are then rolled and ground into rolls, using a rolling machine, to break the cell structure of the leaves. This process keeps tea juice on the leaf surface and retains the astringent taste of the tea.5.初乾
將揉捻葉解塊置於乾燥機初乾，蒸發茶葉表面水分，握之柔軟有彈性不黏手。加工至此已深夜，將茶葉靜置隔日再行團揉。
The leaf rolls are then separated and put into a dryer to evaporate the water content in the leaves’ surface so that they are soft, flexible and not sticky. It is late night already after this process. The leaves are left still until next morning.
6.熱團揉
布揉捻團揉是藉著回鍋加熱，並用白色布巾包裹成球形，再以揉捻機揉捻數分，反覆此動作。
This process consists of two actions: the leaves are heated by a heating machine and then wrapped in white cloth in a shape of ball to be rolled and ground by the rolling machine for several minutes. These two actions take turns repeatedly.7.再乾
揉捻出來之茶葉加以解塊，茶葉才不致一團一團絞結在一起。再將揉捻後之茶葉以甲種乾燥機再次進行乾燥，降低茶葉中之含水量使其乾燥。
The leaves are then separated so that the leaves will not be twisted up with each other.The leaves are dried again using the rotary dryer to reduce the leaves’ water content.8.揀梗
經過乾燥完成後之茶葉，以人工挑撿方式撿去枝梗，使茶葉整體更具價值，並提升茶質。
The leaves after the drying process are picked manually to remove the stems. This method increases the value and quality of tea.9.烘焙
毛茶在乾燥不足或精製過程中回潮時，以再乾將茶葉含水量降低至4％以下。再利用焙火之火候改善茶葉品質。烘焙出凍頂茶固定的焙火香、甘醇、喉韻及杯底香。
The crude tea is then passed through the refining process and the second drying process to reduce the water content to below 4%. Then the tea quality is further improved by the baking process which gives Dongding tea a baking fragrance, sweetness, and a special taste in the throat.
茶的商品包裝應該在茶之製造工序全部完成後為之，包括精製再乾以及必須的加工。茶之商品包裝應盡量減少開封包裝的次數，最好製作完成後一次包裝，直到消費者打開享用。
茶的商品包裝應該在茶之製造工序全部完成後為之，包括精製再乾以及必須的加工。茶之商品包裝應盡量減少開封包裝的次數，最好製作完成後一次包裝，直到消費者打開享用。
The packaging of tea products should be made after the whole process of tea manufacturing, including the refining, second drying and other necessary processes. The frequency of package opening should be reduced during product packaging; it is better to package tea products at one time, so they are not opened again until customers are about to enjoy them.
圖片來源：鹿谷鄉農會
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